Recipe: Tart with Apples
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons cold unsalted butter, diced
- 1/2 cup ice water
Ingredients for Apples
- 4-5 large Granny Smith apples
- 1/2 cup sugar
- 4 tablespoons cold unsalted butter, small diced
For the glaze
- 1/2 cup apricot jelly or jam
- 2 tablespoons rum
First, prepare the pastry by adding the 2 cups of flour, ½ tsp of salt and 1 Tbs of sugar in the bowl of the food processor (use the steel blade). Pulse these ingredients just a few times to combine them well. Add the (COLD) butter and pulse 10 to 12 times, until the butter is the size of peas. Do NOT over pulse. With the motor running, pour the ice water down the feed tube and run just until the dough starts to come together and STOP right away. Dump onto a well floured board and knead quickly into a ball and do NOT overwork. Just bring it to a ball- nothing more. You don’t want the butter or dough to get warmed at all or the dough will not be flaky. Wrap the dough in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F and prepare a cookie sheet with edges with parchment paper to bake the tart on.
Prepare the apples just before the dough is ready to use by peeling them and removing the stems. Cut in half and remove the core using a melon baler. Cut them crosswise about a ¼ inch in thickness and set aside.
After and hour roll the dough out to 10 by 14-inches working quickly. Place the dough on the prepared parchment lined cookie sheet and begin to lay out the apples.
To lay the apples out start in the middle of the tart and begin overlapping slices of apples diagonally down the middle and continue making diagonal rows on both sides of the first row until the pastry is covered with the apple slices. Make sure you like the appearance as this is layout of the tart. Shake the entire 1/2 cup of sugar over the apples and place the diced butter all over the apple tart to ensure even browning.
Bake for 45 minutes to 1 hour, until the pastry is browned. Don’t worry about the edges, they will brown very dark. Make sure to rotate the pan 180 degrees around to help with even baking. If the pastry begins to inflate go ahead the make a slit in it to release the stem.
When the tart is finished baking heat in a small saucepan the apricot jelly or jam with the rum until they have mixed well together. Push the mixture through a sieve to remove any lumps. Brush the smoothed glaze over the apples and the pasty to evenly coat with the beautiful shine. It will preserve the apples for several hours, add some color and add great flavor to the tart. To loosen the tart you can use a long metal spatula and place tart on a cutting board.
Prep Time: 75 minutes
Cooking time (duration): 40-60 minutes
Meal type: dessert
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.